May
Easy
For the pantry
60 min.
Marmalade of seasonal berries
- 300g seasonal berries, one variety or a mix
- 150g sugar
- 2 tablespoons lemon juice
- Wash and clean all berries.
- Spread out all berries and sugar in a large pot. Make sure that it is large enough that the marmalade won’t spill over the edges as it comes to a boil.
- Heat the marmalade. Bring it just to boiling point, then simmer at a low temperature until all the sugar has dissolved.
- Take the pot off the heat and add the lemon juice.
- Pour the marmalade in a sterilized pickling jar. Using a sterilized jar ensures that the marmalade will keep for a long time.
- Store the jar in your refrigerator, where it can last for up to a year.
Tips
You can add a couple of apples or pears to your marmalade, which adds flavor and texture. You can make this marmalade with one type of berry or with a variety. Its uses are endless. Smear it on a slice of toast, stir it into your morning yogurt, or eat it with pancakes and a scoop of ice cream.
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.
